One Pot Chicken and Butternut Squash Curry

Can you feel it in the air? The leaves are falling to the ground, the mornings are dark and chilly, and there’s something about warm soups and stews calling your name at the end of a long day.

Fall is the perfect time time to start experimenting with the delicious produce that’s booming at the markets and farmers markets right now.

Chicken Butternut Squash

The autumn harvest is inexpensive, readily available, tastes amazing and is the the most nutritious food available since its in peak season.

Warm your belly and your soul on a chilly night with this recipe. Make a fire, warm some cider and don’t worry about the dishes — it’s just one pot getting messy tonight.


Serves 4+

Prep time 10 minutes

Cook time 20-30 minutes


  • 1 pound chicken thighs bone in skin on
  • salt and fresh ground pepper
  • 2 tablespoons evoo (extra-virgin olive oil), divided
  • 1-2 tablespoons curry powder
  • 1 small onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 small sweet potatoes, chopped small (peeled or unpeeled)
  • 1/4 cup rice, optional
  • 2 tablespoons tomato paste
  • 4 cups chicken stock, homemade preferably, more as needed
  • 1 cup coconut milk or heavy cream
  • 1 cup peas, frozen, optional
  • fresh cilantro and pepitas or sunflower seeds, optional, for topping


  1. Season chicken with salt and pepper and about a teaspoon curry powder. Heat up a large pot over medium high heat with 1 tablespoon evoo. Brown chicken on both sides, about 5 minutes. Remove from pan and remove skin. Discard. Set chicken aside.
  2. Add onions, garlic, celery, potatoes to a large pot over medium high heat with remaining evoo. Cook about 5 minutes, just until everything starts to soften. Stir in rice, if using. Add in 2 tablespoons tomato paste. Cook 1 minute. Add in chicken stock. Scrape up with wooden spoon. Add chicken back to pot.
  3. Cover and cook for 20-25 minutes on medium low heat. Don’t lift the lid or it’ll take longer to cook. Soup is done when the chicken is cooked through and no longer pink and veggies and rice are tender.
  4. Remove chicken from pan and place on a cutting board. Shred meat with two forks and place back into pans. Taste and add additional salt and pepper, if needed and chicken stock if it gets too thick on you. 
  5. Pour into big bowls and top with cilantro and sunflower seeds/pepitas, if using. Enjoy!

You might also like my Simple Slow Cooker Cinnamon Applesauce


RMK Cinnamon Applesauce Slow cooker

and Simple One Pan Pork Chops

RMK Pork Chops



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©2019 Shauna Bryant | Rockin' Mom's Kitchen All Rights Reserved
Photography by In Her Image